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The Caterer

Creole jambalaya

11 September 2006
Creole jambalaya

Long-grain rice is preferable. Authentic Louisiana recipes make for hot and spicy food with a distinctive character.


(serves 12-15)

500g rice
1kg chicken wingsand thighs
50ml oil
2 onions chopped
3 celery sticks chopped
1 red pepper chopped
1 clove crushed garlic
500g spicy sausage(eg chorizo)
250g smoked bacon chopped
Pinch ground cumin
1tbs dried thyme
2tsp red chilli flakes
2 bay leaves
1.5 litres stock
800g canned tomatoes chopped
300g peeledprawns
1 fresh red chilli chopped


Brown the chicken. Set aside. Sauté the onion celery pepper and garlic. Stir in the bacon and sausage then the cumin thyme chilli and bay. Season.

Stir in the rice and when translucent add the stock tomatoes and seasoning. Return the chicken

to the pan bring to the boil and simmer for 25 minutes. Stir in the prawns and thefresh chilli to taste. Season.

Cook for a further five minutes and serve immediately.

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